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Mastering How To Preserve Rhubarb to keep that tangy, sweet sourness around is made easier than before with this quick and easy guide. Canning, freezing, or dehydrating—the choice is yours!
Preserving Guide: How To Preserve Rhubarb
Rhubarb’s brief growing season doesn’t have to limit your enjoyment of its distinctive tart flavor! No matter how you’ve gotten your hands on some fresh rhubarb, learning how to preserve it properly ensures you can enjoy this versatile ingredient in pies, jams, and desserts throughout the year.
From simple freezing techniques to traditional canning methods, these proven preservation strategies will help you make the most of every crimson stalk while maintaining optimal flavor and texture!
Table of Contents
When To Harvest Rhubarb
Snap off the stems at the base after stems are 12 inches. Pick only the older leaves and not more than two-thirds of the stalks on any one plant at a time.
Allow the young stalks to continue to grow. Trim the leaves off the stalks and discard as they contain oxalic acid, which is toxic to humans.
How To Store Rhubarb
Store your rhubarb in the refrigerator.
Dehydrating Rhubarb
- CUT: Cut into 1-inch lengths
- DEHYDRATOR: until very brittle, tough
- APPEARANCE WHEN DRY: very brittle, tough
How To Can Rhubarb
QUANTITY: An average of 10-1/2 pounds is needed per canner load of 7 quarts; an average
of 7 pounds is needed per canner load of 9 pints. A lug weighs 28 pounds and yields 14 to 28 quarts – an average of 1-1/2 pounds per quart.
Trim off leaves.
Wash stalks and cut into 1/2-inch to 1-inch pieces.
In a large saucepan add 1/2 cup sugar for each quart of fruit.
Let stand until juice appears.
HOT PACK
- Fill jars without delay, leaving 1/2-inch headspace. Adjust lids and process.
- Heat gently to boiling.
Can You Freeze Rhubarb?
Yes, you can freeze rhubarb very easily. It’s a great way to save this spring treat for the cold winter months. (And here’s my favorite way to use frozen rhubarb!)
PREPARING RHUBARB:
- Choose firm, tender, well-colored stalks with good flavor and few fibers.
- Wash, trim and cut into lengths to fit the package.
- Heating rhubarb in boiling water for 1 minute and cooling promptly in cold water helps retain color and flavor.
Freezing Rhubarb
DRY PACK
- Pack either raw or preheated rhubarb tightly into containers without sugar.
- Leave headspace.
- Seal and freeze.
SYRUP PACK
- Pack either raw or preheated rhubarb tightly into containers, cover with cold 40 percent syrup.
- Leave headspace.
- Seal and freeze.
🍎🫙 Get a free Preserving Guide for all the details to dehydrate, can, and freeze 42 fruits and vegetables — get the FREE GUIDE here!
Expert Tips
- Storage Time: Frozen rhubarb maintains quality for 8-12 months, canned rhubarb lasts 1-2 years when stored properly, and dehydrated rhubarb keeps for 6-12 months. Always check for signs of spoilage before use.
- Mushy Rhubarb Prevention: Mushiness typically results from over-processing during canning, using overripe stalks, or temperature fluctuations during freezing. Choose firm, young stalks, avoid overcooking during canning, and maintain consistent freezer temperatures for best texture retention.
- Proper Pretreatment: For freezing, toss cut rhubarb with a small amount of sugar or ascorbic acid to prevent browning and maintain color. When canning, add lemon juice to maintain acidity levels and enhance both safety and flavor preservation!
More Tips For Preserving The Harvest
Preserving Guide
How To Preserve Pumpkins
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How To Preserve Potatoes
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How To Preserve Plums
Preserving Guide
How To Preserve Peppers
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